King Teddy and My Guest Chef Raz Are Here!
Yes indeed we are and we’re going to knock you over with one heck of a delicious goodie that Raz provided the recipe for! Oh boy. These are WELL beyond delicious as a treat and I think you’ll agree with us! You’ll have to make sure your humans aren’t home when you make these or you won’t even get to try ONE.
Are you ready? Good – so are we………..let’s get to bakin’ with bacon Raz my friend!
Totally Amazing Bacon Cannoli
- 10 slices bacon
- 2 c. heavy cream
- 1/3 c. powdered sugar
- 1 tsp. cinnamon
- pinch of nutmeg
- 1 c. ricotta
- 2 c. mini chocolate chips, divided
- Step 1………Preheat oven to 400° and line a large rimmed baking sheet with foil.
- Step 2………Make a cylinder out of aluminum foil and wrap slices of bacon around it to create your cannoli shells. Bake until bacon is crispy, 18 to 20 minutes. Remove from the oven and let cool slightly.
- Step 3………In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon and nutmeg until stiff peaks form. Fold in ricotta and 1 cup chocolate chips. Transfer to a piping bag.
- Step 4………Pipe ricotta mixture into bacon and garnish with more chocolate chips. Serve.
Holy Cannoli these are yummy!
Raz, I can’t thank you enough for bringing this recipe to the Castle. These are so delicious. I think we made enough for you to take a big pile of them home to your Mom to thank her for letting you fly up here to my Castle in Virginia from Florida to help me make these treats.
This is the Castle Kitchen Clean-Up Crew and they are standing by if we need help eating these! What a sacrifice! HAHA
King Teddy (and Guest Chef Raz from Friendsfurever)
Hello Hungry Bacon Lovers!
I’m back yet again with another really delicious recipe that has our favorite ingredient – BACON. AND I also have a guest Chef with me – Miss Penny from 15andMeowing whose Mom Miss Ellen was kind enough to have Penny bring the recipe to me so I could share it with YOU!
I don’t know if you all have made a frittata before but I know I have made them before here in my kitchen and they really are “the best of many worlds”. It’s like having a pie only not a FRUIT pie – this one has vegetables, cheese, green onions, and lots of other things but most importantly – BACON. Ready?
Bacon, Asparagus, Cheese Frittata
- 8 slices of bacon, cut in 1-inch pieces
- 1 cup asparagus cut into 1/2 inch pieces
- 2 cloves garlic
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 2 tablespoons chopped green onions
- 1/2 teaspoon salt
- pepper to taste
NOTE: We realize that asparagus might not be everyone’s favorite so here are some other low-carb veggie options to substitute for asparagus. You can also just leave it out. But not in the Royal Castle – we LOVE asparagus!
Preheat oven to 350 degrees and spray a 9 or 10 inch baking dish with cooking spray. It can be round or square.
In a medium skillet, cook the bacon until crispy. With a slotted spoon remove from pan and drain bacon on paper towels. Drain bacon drippings leaving about 1 tablespoon of drippings in the pan.
Cook asparagus in reserved bacon drippings for a couple of minutes or until desired tenderness (asparagus will continue to cook in the oven). Add the garlic and cook for an additional minute. Remove from heat and set aside.
In a large bowl, add the eggs, 1/2 the bacon, 1/2 the cheddar cheese, cream, parsley, 1/2 the green onions, asparagus, salt, and pepper to preference. Whisk together and pour into prepared pan.
Bake for 15-20 minutes or until egg is puffed and set in the middle. If you are using a 9-inch pan it will puff very high but will settle as it cools. Add the remaining cheese for the last couple of minutes of baking to melt. Remove from oven and sprinkle with remaining bacon and green onions. Serve!
SEE WHAT I MEAN? WHAT’S NOT TO LOVE???!!
Thanks Miss Penny for coming to help in the kitchen. I’m glad we made TWO frittatas because you can take one of them home to your Mom to enjoy! You’re welcome any time in Castle Baconia.
Happy Weekend! King Teddy and Assistant Chef Penny
A Day After St. Patrick’s Day Greeting!!
Hope everyone enjoyed their St. Pat’s Day! The Royal parents had a lovely time with neighbors and I had a lovely time wandering through the castle halls on my own looking for royal mice who might enjoy company. HAHA
Anyway, I have a lovely SNACK recipe for all of you – sent to me by a dear friend – (thank you Inge!) and it sounded so delish I wanted to share it with all of you. It’s also EASY PEASY in addition to being incredibly yummy. Just because a recipe is simple doesn’t mean it’s not DELISH.
Garlic Parmesan Bacon Knots
- 12 slices bacon
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. red pepper flakes
- 1/4 c. freshly grated Parmesan
- Preheat oven to 425° and line a medium baking sheet with parchment paper. Tie each slice of bacon in a double knot and place on sheet tray. Season each piece of bacon with Italian seasoning, garlic powder, and red pepper flakes.
- Bake for 10 to 12 minutes, or until almost crisp. Remove from oven and sprinkle grated Parmesan over knots. Return to oven and bake 6 to 7 minutes more, or until desired crispness is achieved. Let cool slightly before serving.
See what I mean about easy? Well if you try making these you will also see what I mean about DELISH! See you next Saturday with another winner!
Welcome to my kitchen and the “wonderful world of bacon” !
I’m always on the hunt for some good recipes to share………….always looking and usually finding something that takes my fancy and I think just might tickle your fancy as well. This week I have a yummy Southern recipe – great side dish OR whole meal (the Royal Mom says it’s all you need for a meal!). All I know is it’s delish. I also must say that if this recipe sounds a little familiar – it might be. I shared a very similar recipe in 2020 after the Royal Parents had been to an Inn in Virginia and had this so I’m repeating it by special request!
Shrimp and Cheesy Grits With Bacon
- 1 ½ cups chicken broth
- 1 ½ cups evaporated milk
- ¾ cup quick-cooking grits
- ½ teaspoon salt
- 1 cup shredded Cheddar cheese
- 1 cup chopped raw bacon
- 2 tablespoons bacon drippings
- 1 pound uncooked medium shrimp, peeled and deveined
- ½ cup diced green bell pepper
- ½ cup diced onion
- 1 tablespoon shredded Cheddar cheese, or as desired
Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low, cover, and simmer grits, stirring often, until thick, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet.
Return the skillet to medium heat. Cook and stir shrimp, bell pepper, and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender, 5 to 8 minutes. Stir cooked bacon into shrimp mixture.
Spread grits into a serving dish, top with shrimp mixture, and garnish with 1 tablespoon Cheddar cheese.
Just reading the recipe makes your mouth water doesn’t it! Yep – same here. Give it a try. I think you’ll love it. My Royal Parents certainly approve!
See you again next Saturday! Your King………
Your King Invites You To His Birthday Party Today!
Greetings loyal bacon subjects! Since it’s my birthday today I thought I’d make myself a special cake to share with all of you (but mostly me….haha). You know me well enough to know that it MUST have bacon in it – and oh boy does it ever! I can’t believe I’m seven years old already but I think having this cake and side goodies and you for company is a GREAT way to celebrate…………
Chocolate Bacon Bundt Cake
- 1 box devil’s food cake mix
- 1 box instant chocolate pudding mix
- 4 eggs
- 2/3 C. oil
- 1 C. sour cream
- 3/4 C. buttermilk or milk
- 2 tsp. vanilla extract
- 1 1/2 C. mini chocolate chips
- 1/3 C. unsweetened cocoa powder
- 1 1/2 C. powdered sugar
- 3 Tbsp. butter melted
- 2-4 Tbsp. milk
6-8 strips of bacon, cooked and crumbled
1. Preheat oven to 350 degrees and grease your Bundt pan well.
2. Sift cake mix into a small bowl to remove any lumps and add instant pudding mix to it.
3. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla.
4. Stir in cake mix and instant pudding mix until smooth.
5. Add chocolate chips and stir again.
6. Dump into prepared pan and spread out evenly.
7. Bake for 35-45 minutes or until an inserted knife comes out clean.
8. Glaze: Combine powdered sugar, butter and 2 Tbsp. milk. Add more milk if needed to reach a pourable consistency.
9. Pour glaze over cooled cake and toss the crumbled bacon on top. Go heavy on the bacon!!
Now isn’t that a birthday cake fit for a King? You BETCHA! Now help yourself to the cake but I have a few other goodies to go along with it which you should ALSO help yourself to!
Bacon smoothies AND bacon ice cream !
Yes I know this is basically bacon overload but hey – it’s my birthday and you know I love bacon……………..so ENJOY and thanks for coming to cooking class on my birthday!